Description
Coconut Red Curry Drip Beef is a mouthwatering fusion dish that combines the tender, juicy richness of beef with the vibrant flavors of Thai cuisine. This one-pot wonder features a luscious coconut milk sauce infused with aromatic red curry paste, garlic, and ginger, creating a delightful harmony of taste. Perfect for family dinners or gatherings with friends, this dish pairs beautifully with rice or noodles and can be customized to suit your preferences.
Ingredients
Scale
- 2 tablespoons olive oil
- 2.5 – 3 pound chuck roast
- 1 cup beef broth
- Two 14.5-ounce cans coconut milk
- ¼ cup soy sauce
- 4-ounce jar Thai-style red curry paste
- Fresh ginger and garlic
- Sugar
- Sliced onion for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- Heat olive oil in a Dutch oven over medium-high heat. Season the chuck roast with salt, pepper, and flour; sear on both sides until browned (about 5 minutes per side). Remove and set aside.
- In the same pot, combine beef broth, coconut milk, soy sauce, red curry paste, grated ginger, minced garlic, and sugar. Stir well.
- Return the beef to the pot, cover with a lid, and roast in the oven for 2 hours.
- After cooking, shred the beef using two forks and return it to the pot along with sliced onions. Let it rest before serving.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main
- Method: Roasting
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 392
- Sugar: 5g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg